High oxygen combined with high carbon dioxide improvesmicrobial and sensory quality of fresh-cut peppers-Reference-Cited by-同舟云学术

High oxygen combined with high carbon dioxide improvesmicrobial and sensory quality of fresh-cut peppers

Published:2007-02 Issue:2 Volume:43 Page:230-237
ISSN:0925-5214
Container-title:Postharvest Biology and Technology
language:en
Short-container-title:Postharvest Biology and Technology

Author:

Conesa Andrés,Artés-Hernández Francisco,Geysen Sabine,Nicolaï Bart,Artés Francisco

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference38 articles.

1. Microbial and quality changes in minimally processed baby spinach leaves stored under super atmospheric oxygen and modified atmosphere conditions;Allende;Postharvest Biol. Technol.,2004

2. Effect of high O2 and CO2 atmosphere on microbial and sensorial quality of fresh processed ‘Lollo Rosso’ lettuce;Allende;Acta Hortic.,2003

3. Improving modified atmosphere packaging system for keeping quality of ready-to-eat lettuce salad;Allende,2001

4. Amanatidou, A., 2001. Introduction. High oxygen as an additional factor in food, preservation. Ph.D. Thesis. Wageningen University, Wageningen, The, Netherlands, 1, pp. 1–14.

5. High oxygen and high carbon dioxide modified atmosphere for shelf-life extension of minimally processed carrots;Amanatidou;J. Food Sci.,2000

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